After a long journey to find the origin of Kung Fu tea, from Chaozhou to Anxi and Wuyi mountain in China, the frustration of a deeper understanding of what Real Kung fu means still lingers.... Until 2 years of testing and tasting with Michael at the tea gallery, the result is this SX from Wuyi San....
Second day of tasting. The tea made a turn from masculine to scholastic this morning. Cigar to floral, acacia flower fragrance to be exact. First thing I did is to taste the overnight brew: lychee and floral notes, hint of tobacco sweetness around my mouth. Following with a rush of sandalwood coating my throat, creamy apricot aftertaste. I then pour boiling water into the pot, awakening the leaves again. The distinctive aroma of this refine fired SX covered my tea room, what a talent this tea master processes.... The man who is responsible for this addiction is under 40 yrs of age!
Wuyi or Anxi (high fired) is "crafted tea", or perhaps "Real" Kung Fu tea.
Why? From picking trees to aging such tea involved skills and experience every steps of the way. The reason why this tea outlasts every others is that, the master firing had penetrated to the core of the leaves, without changing the nature of its character. Almost "preserved" it. It tastes very normal for the 08, but if aged properly (btw. Storing/aging this kind of oolong is 10 times more work than puerh.) The tea will develop like fine wine.